Blueberry Potato Cake

My grandmother used to make this when I was young and it is delicious. Its great for breakfast or for a midday snack.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 420 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 eggs
• 1 cup shortening
• 2 teaspoons baking powder
• 1 large potato, peeled and cubed
• 2 cups blueberries

Recipe Instructions

Step 1

Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Bring a small pot of water to boil, add potato and let it boil until tender (approximately 10 minutes). Drain well, then mash. Set aside 1 cup.

Step 3

Sift together the flour, baking powder and salt. Stir in the blueberries to coat them in the flour mixture. Set aside.

Step 4

In a large bowl, cream together the shortening and sugar until light and fluffy. Mix in the warm mashed potato. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture with the blueberries, mixing just until incorporated.